The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-07-2011, 07:39 PM   #1
jcpetro97
Full Fledged Farker

 
Join Date: 05-29-11
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default Pork Shoulder

Today I did my first pork shoulder where I was actually paying attention to what I was doing, and focusing on comp-ready pork. IT cooked a little faster than I anticipated, but only by about 45 min, so it was in the wheelhouse. This is the first time I have set a time to finish, and I was actually done when I said I would ( woo hoo ). The cook wasn't without challenge. I lost a bunch of heat during a pretty big rain storm, but still managed to keep my cool, and keep things under control. The pork was at 199 internal temp when I pulled it off the grill.

So, fast forward to "pulling time" My plan was to slice the money muscle, and pull the rest. When I pulled the bone out, the muscle broke in two, and I am not altogether sure I could have sliced it. It broke apart REALLY easy. So, I am wondering, did I pull it off at too high a temperature? The flavor and consistency was great everywhere else, but this one item is bothering me. So in theory, what could I have done better here?
jcpetro97 is offline   Reply With Quote


Unread 08-07-2011, 07:43 PM   #2
Puppyboy
Babbling Farker
 
Puppyboy's Avatar
 
Join Date: 07-07-06
Location: Osage City, Kansas
Downloads: 0
Uploads: 0
Default

When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing.
__________________
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"
[URL]http://www.facebook.com/BarkinDawgsBBQCatering[/URL]
Puppyboy is offline   Reply With Quote


Unread 08-07-2011, 07:52 PM   #3
jcpetro97
Full Fledged Farker

 
Join Date: 05-29-11
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Puppyboy View Post
When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing.
Thanks!! I'll have to try that next time...
jcpetro97 is offline   Reply With Quote


Unread 08-08-2011, 04:42 PM   #4
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

For comps...if you're serious about them (I'm not and I don't do them...) you should cook multiple butts and/or shoulders. Cook some to pull and some to slice. Good slicing meat isn't always pullable. Good pulled meat can be very difficult to slice.
Cook is offline   Reply With Quote


Thanks from:--->
Unread 08-08-2011, 05:49 PM   #5
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

^^^ what cook said, and I do take comps seriously. I'll cook no less than 3 for something like KCBS; usually 4. 2 come off at about 180 degrees, the other two off right at 200. I identify which ones ahead of time; meaning I choose the 2 with the best looking money muscles and trim them accordingly.

Sliced pork doesnt pull properly and visa. versa.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
First Pork Shoulder Sean "Puffy" Coals Q-talk 14 01-11-2012 12:47 PM
Pork Shoulder, Pulled Pork Question kydsid Q-talk 8 11-04-2011 10:00 PM
difference between pork shoulder and pork butt mostwanted Q-talk 7 08-24-2010 07:57 PM
pork shoulder count porkula Q-talk 2 12-18-2009 08:24 AM
Pork Shoulder / Pork Butt smokinvic Q-talk 3 11-19-2008 04:12 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:27 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts